Ingredients
2 
Birds Eye Hot & Spicy Chicken Grills
50g
Low fat yoghurt
1g
Chives, chopped
2
Tortilla wraps
12g
Mixed salad leaves
120g
Cucumber, chopped
60g
Sliced mixed peppers
Our method
- Preheat oven to 180deg or Gas Mark 5.
- Cook the Hot & Spicy Chicken grills as per pack instructions.
- Mix the low fat yogurt with the chopped chives.
- Warm the tortilla in the oven for 2-3 minutes.
- When cooked, slice the grills into strips and place across the tortilla.
- Add the peppers, cucumber and mixed leaves on top, spoon a little of the yoghurt dip over the leaves.
- Roll up the tortilla, cut in half and serve with the rest of the yogurt dip.
Sliced avocado or guacamole in the wrap.
WHAT OUR CONSUMERS THINK
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